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Calf Rennet Steeped from Dried Stomach
Traditional rennet is steeped from the stomachs of young calves. The dried, cleaned stomach is sliced, soaked in salt water with a little vinegar for a night to several days, and strained. The liquid curdles milk for cheese. Test each batch, as the strength varies.
The picture: our diagram, slices soaking, straining and the bottled rennet.
Beginner
A few days
Instructions
1
1
Slice the stomach
Slice the stomach
Cut the dried, cleaned stomach into small pieces on a clean board.
Materials for this step:
Calf Stomachs (Dried)1 pieceTools needed:
Kitchen Knife
Cutting Board2
2
Steep
Steep
Dissolve salt in water in a jar, add a little wine vinegar, put in the pieces and cover. Leave it in a cool place for one to several days, shaking it now and then.
Materials for this step:
Water1 liter
Salt50 g
Wine Vinegar0.05 literTools needed:
Glass Jar
Balance Scale3
3
Strain and bottle
Strain and bottle
Strain the liquid through cloth into a stoppered bottle. Keep it cool and label it with the date.
Tools needed:
Cheesecloth
Glass Funnel - Stemmed
Glass Bottles with Stoppers4
4
Test the strength
Test the strength
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Materials
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- 1 literPlaceholder
- 50 gPlaceholder
- 0.05 literPlaceholder
Tools Required
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